Description
This Apple Cider Chicken with Caramelized Apples recipe combines tender chicken breasts simmered in a savory apple cider and Dijon mustard sauce with sweet, cinnamon-spiced caramelized apples. The dish offers a perfect balance of savory and sweet flavors, enhanced with fresh sage for a comforting and delicious meal suitable for any occasion.
Ingredients
Scale
Chicken and Sauce
- 2 tablespoons olive oil
- 1 medium sweet Vidalia onion, sliced into thin strips
- 1.25 pounds boneless skinless chicken breasts, sliced into 1-inch wide strips or chicken breast tenders
- Salt and pepper, for seasoning
- 2 cloves garlic, peeled and finely minced or pressed
- 3/4 cup apple cider (non-alcoholic)
- 2 tablespoons Dijon mustard
Caramelized Apples
- 2 tablespoons butter
- 2 medium red apples, cored and sliced into 1/4-inch wedges (Gala, Fuji, or Honeycrisp preferred)
- 3 tablespoons light brown sugar, packed
- 1 teaspoon cinnamon, or to taste
- 1 teaspoon lemon juice, or to taste
- 2 teaspoons fresh sage leaves, stems discarded, finely chopped
Instructions
- Cook Onions: Heat olive oil in a large skillet over medium-high heat. Add sliced Vidalia onions and cook for about 7 minutes, stirring frequently until the onions soften and caramelize.
- Cook Chicken: Add chicken strips to the skillet, season with salt and pepper, and cook for 4 to 5 minutes, flipping and stirring intermittently to ensure even cooking. The chicken should be about 80% cooked through at this stage.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, stirring frequently to prevent burning.
- Simmer Chicken in Sauce: In a medium bowl, whisk together apple cider and Dijon mustard. Pour the mixture into the skillet with the chicken, reduce heat to low, cover, and simmer for 7 to 10 minutes until the chicken is fully cooked through.
- Prepare Caramelized Apples: In a separate large skillet, melt butter over medium-high heat. Add the sliced apples, brown sugar, cinnamon, and lemon juice. Cook for 5 to 7 minutes, stirring frequently, until apples are just tender and caramelized.
- Adjust Seasonings and Serve: Taste the chicken and sauce mixture, adding extra salt or pepper as desired. Sprinkle the chopped fresh sage over the dish. Serve the chicken topped with the caramelized apples immediately for best flavor.
Notes
- Use non-alcoholic apple cider; avoid alcoholic hard cider as it changes the flavor profile.
- Store chicken and caramelized apples separately in airtight containers in the refrigerator for up to 5 days for best freshness.
- Reheat gently to avoid drying out the chicken and overcooking the apples.
- Apples do not need to be peeled—keeping the skin adds texture and nutrients.
- Try using different red apple varieties like Fuji or Honeycrisp for flavor variation.
- Fresh sage adds a distinctly aromatic touch; if unavailable, substitute with thyme or rosemary.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 15 g
- Sodium: 360 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
